Creamed spinach stuffed potatoes, served with roasted chicken thighs

Serving: 4

Ingredients

  • 30 ml (2 tbsp) unsalted butter

  • 1 onion, finely chopped

  • 1 garlic clove, finely chopped

  • 1 g frozen spinach, thawed

  • Salt and freshly ground black pepper, to taste

  • 60 ml (¼ cup) fresh cream

  • 30 ml (2 tbsp) Parmesan, freshly grated

  • Salt and freshly ground black pepper, to taste

  • 4 large potatoes, par boiled

  • 8 chicken thighs

  • 30 ml (2 tbsp) olive oil

  • 1 garlic clove, finely chopped

  • Juice of 1 lemon

  • 15 ml (1 tbsp) dry oregano

Directions

  1. Preheat the oven to 180°C.

  2. Melt the butter in a frying pan and sauté the onion and garlic for about a minute. Add the spinach and season well. Cook until the spinach is heated through and most of the moisture is evaporated, about 2 minutes.

  3. Mix in the cream and cook until the cream is incorporated into the spinach and it is smooth and creamy. Add the Parmesan and season.

  4. Carefully make a round deep incision into the potato making sure that you do not tear the potato and carefully spoon in the spinach mixture and set aside.

  5. Put the chicken thighs into a baking dish and drizzle with the oil, garlic, lemon juice and oregano. Roast until the chicken is cooked, for about 20 minutes.

  6. Remove the dish from the oven and add the potatoes and continue to cook until the potatoes are golden. Serve while still hot.